Matar Ki Sabzi Recipe

❤️ About This Matar Ki Sabzi Recipe

When it comes to the curry or sabzi, I end up using matar combined with other vegetables like aloo matar, mushroom matar, methi matar malai, etc. But many times, I am out of vegetables. So that time I make this matar ki sabzi. Because I always have the bag of frozen peas in the freezer. This is no onion no garlic recipe. This can be made Jain by skipping the ginger. This sabzi is not completely dry-dry kind. But this sabzi is a semi-dry type when thick, moist gravy is coated with green peas.

🧾 Ingredient Notes

Green peas: If you’re in India then fresh green peas are easily available when in season (mostly winter). But here in the USA, I always keep a bag of frozen peas in my freezer and use them as needed. Ginger, Green chili: I have crushed the ginger and green chili into a wet jar of my spice grinder. You can use ready-made paste. While crushing these two, if you like then you can add a couple of cloves of garlic as well. Tomatoes: It adds a slight tang to the sabzi. Yogurt: Plain yogurt is whisked until smooth and added to the sabzi for flavor. The sour flavor of yogurt goes well with the slight sweetness of peas. Spice powders: 3 most commonly used and basic spices are used here – chili powder, turmeric powder, and coriander powder. Freshly chopped cilantro is added at the end as a garnishing. 

👩‍🍳 How To Make Matar Ki Sabzi? (Pics)

1. Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them splutter. Then add cumin seeds and let them sizzle a bit.
2. Add crushed ginger, and green chili and saute for 30-40 seconds or until the raw smell of ginger goes away.
3. Add chopped tomatoes and a pinch of salt.
4. Mix and cook until tomatoes are soft and almost mushy.
5. Add turmeric powder, red chili powder, and coriander powder.
6. Mix and cook for a minute.
7. Add green peas, remaining salt and water. NOTE: Here I am using frozen peas so I have added them directly here and will cook them for some time. But if using fresh green peas then boil them before adding them here as fresh takes longer to cook.
8. Cover and cook until peas are soft and tender. 
9. Lower the heat to the lowest possible and add whisked yogurt.
10. Immediately stir the yogurt before it gets curdled. Let it simmer for 2-3 minutes. Most of the gravy thickens and coats the peas. 
11. Lastly, add freshly chopped cilantro.
12. Mix and it is ready to serve.

💭 Expert Tips For Matar Ki Sabzi

Stir the yogurt immediately into the gravy otherwise, it may get curdle and separate. Also, keep the gas heat low. Fresh or frozen peas: Frozen peas are blanched before freezing so it gets cooked faster than fresh peas. So if using fresh peas then boil or steam them before making sabzi.  At the end of cooking, you may find sabzi has some gravy. But as it rests for 5 minutes, all the liquid gets soaked up by the green peas and you’ll be left with thick gravy coated with the peas.

🍽 Serving Ideas

Serve this matar ki sabzi with roti or plain paratha. Have kachumber salad on the side. This can be served as a side with your dal-chalwal or kadhi chawal. Have a roasted papad or pickle on the side.

Check Out Other Green Peas Recipes

Peas pulao Matar paratha Matar kachori

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below.